Bánh Mì Smash Burgers
A street-food staple meets a backyard classic in this vibrant fusion of flavors that swaps the traditional deli meat for the crispy, lacy edges of a Niman Ranch Ground Pork smash burger. Stacked high with quick-pickled vegetables, fresh cilantro, and a punchy sriracha mayo, this recipe trades the standard pickle for the bright, herb-forward crunch of a Vietnamese Bánh Mì. For the ultimate experience, finish it off with a few rounds of fresh jalapeño and a squeeze of lime to perfectly balance the rich, savory beef.
prep time
30 minutescook time
15 minutesIngredients
Quick Pickled Veggies
- ¾ cup rice vinegar
- ½ cup water
- 3 tablespoons light brown sugar, divided
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 cup matchstick carrots
- (Optional: add ¼ cup matchstick daikon for extra crunch and authenticity)
Burger Patties
- 1½ pounds Niman Ranch Ground Pork
- 1 tablespoon grated fresh ginger (about a 3-inch piece)
- 3 tablespoons finely chopped tender cilantro stems (plus leaves for topping)
- 1 tablespoon light brown sugar (from above)
- 1 teaspoon kosher salt (from above)
- 1½ teaspoons fish sauce
- 1½ tablespoons chile-garlic sauce (such as Huy Fong)
Spicy Mayo
- ⅓ cup Kewpie mayonnaise
- 1 tablespoon chile-garlic sauce
- ½ teaspoon fish sauce
For Assembly
- 4 brioche hamburger buns, split and toasted
- Pickled carrots (and daikon, if using)
- Cilantro leaves
- 1 jalapeño, thinly sliced
- ¼ cup thinly sliced red radishes (optional)
Cooking Instructions
Pickle the Veggies
- In a small saucepan, combine rice vinegar, water, 2 tablespoons brown sugar, and 1 tablespoon salt.
- Bring just to a simmer, stirring to dissolve the sugar and salt.
- Remove from heat and pour over the carrots (and daikon, if using) in a heatproof bowl or jar.
- Let cool to room temperature, then refrigerate for at least 30 minutes (or up to a week).
Make the Spicy Mayo
In a small bowl, stir together Kewpie mayo, 1 tablespoon chile-garlic sauce, and ½ teaspoon fish sauce. Refrigerate until ready to use.
Form and Cook the Burgers
- In a large bowl, combine ground pork, grated ginger, chopped cilantro stems, 1 tablespoon brown sugar, 1 teaspoon salt, 1½ teaspoons fish sauce, and 1½ tablespoons chile-garlic sauce.
- Gently mix until just combined — don’t overwork the meat.
- Divide into 4 portions and shape loosely into balls.
- Heat a cast-iron skillet or griddle over medium-high heat.
- Once hot, add the pork balls and use a heavy spatula or burger press to smash them flat (about ½-inch thick).
- Cook 2–3 minutes per side, until nicely browned and cooked through (internal temp 145°F).
- Transfer to a plate and let rest a few minutes.
Assemble the Bánh Mì Burgers
- Spread spicy mayo generously on both halves of each toasted bun.
- Add a smash burger patty, then top with pickled carrots (and daikon), radishes, jalapeño slices, and cilantro leaves.
- Cap with the bun top and serve immediately.
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